Portabello Pizzettas

0 Servings
100% would make this recipe for Portabello Pizzettas again.

When I was pregnant last year I had gestational diabetes which means no real pizza for me , this version was good for my pizza cravings . Do note its messy to eat.

0 : 20

0 : 15

Log in (free) to see larger recipe photos!

1 chef marked this Portabello Pizzettas recipe as Favorite
Recipe look good to you?

Portabello Pizzettas Ingredients

5 ounces frozen chopped spinach	12 portabello mushrooms 3 to 4 in diameter
1 1/2 cups shredded mozzarella cheese	2 medium tomatoes large dice
1 teaspoon dried basil crushed	2 Tbs butter or margarine melted
1/4 teaspoon coarsely ground pepper	2 salt

Instructions for Portabello Pizzettas

1. Thaw spinach and press out liquid, finely chop.

2. Combine spinach, cheese basil, and pepper in a mixing bowl.

3. Heat oven to 350 degrees.

4. Clean mushrooms, remove stems.

5. Place mushroom caps top side down on a lightly greased cookie sheet,brush with butter or margarine.

6. Spoon about 2 tablespoons of spinach mixture into each cap.

7. Sprinkle with tomato and salt.

8. Bake for 12 minutes or till heated through OR place on the unheatedrack of a broiler pan.

9. Broil 4 inches from the heat for 3 to 4 minutes.

10. Cut into quarters and serve.

Comments: Love mushrooms, especially Portabello!! These could be done incountless variations, vegetarian or not.

Main Ingredient: MushroomsCuisine: American